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Analytical Characterization and Sensory Analysis of Distillates of Different Varieties of Grapes Aged by an Accelerated Method
Open AccessArticle

Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

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Laboratory of Agro-food Biotechnology, CITI-Tecnópole, Parque Tecnológico de Galicia, San Cibrao das Viñas, University of Vigo, 32900 Ourense, Spain
2
CRIIGG of Spirits and Traditionally Liquours from Galicia, Pazo de Quián, 15881 Sergude Boqueixón—A Coruña, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(6), 753; https://doi.org/10.3390/foods9060753
Received: 11 May 2020 / Revised: 29 May 2020 / Accepted: 29 May 2020 / Published: 5 June 2020
(This article belongs to the Special Issue New Insights into Spirit Beverages of Vitivinicultural Origin)
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs. View Full-Text
Keywords: spirits; coffee; herbal; liqueurs; panel training; principal component analysis; quantitative descriptive analysis; sensory analysis; taste evaluation form spirits; coffee; herbal; liqueurs; panel training; principal component analysis; quantitative descriptive analysis; sensory analysis; taste evaluation form
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Cortés-Diéguez, S.; Otero-Cerviño, C.; Rodeiro-Mougán, H.; Feijóo-Mateo, J.A. Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo). Foods 2020, 9, 753.

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